Beef and Boiled Vegetables
Ingredients(Servings: 4)
Directions
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Cut the carrot into sticks.
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Boil water in a large pot, pour in the sake. In the following order, boil (1), garlic chives,and the cabbage. Pour in strainer.
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After (2) has dried, cut the garlic chives into 5-6 cm (2 in) lengths, the cabbage into chunks, and douse each individual piece with salt and sesame oil.
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Boil the beef in (2)'s pot, pour into a strainer.
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Mix (A), making the sauce.
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Arrange (3) and (4) on a plate, and pair with sauce.
Cooking Basics
Carrots - long stick cut
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel the skin, then cut lengthwise into 1 cm (0.4 in.) width planks. Lastly, cut each plank lengthwise into 7 mm to 1 cm (0.3 to 0.4 in.) thick long sticks.
Cabbage - roughly chopped
Separate the leaves, place the knife diagonally along the core to remove. Cut the leaves in half lengthwise, stack, and then cut into 3 - 4 cm (1.2 to 1.6 in.) wide strips.
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